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Super quick, and uber tasty, this low carb blueberry chia jam is not just awesome because of its blueberry flavor. It is fab because it packs some superfood punch!
I am really battling with myself right now.
It is like there are two little voices in my head. One is saying, "Ya fall, let's make 55 kabillion pumpkin recipes!", and the other one is saying, "Noooooo I miss summer, bring it back, bring it back!".
Yes, I am weird 
but we already knew that right? This isn't the first time I have admitted that food talks to me, or that I have voices in my head.
but we already knew that right? This isn't the first time I have admitted that food talks to me, or that I have voices in my head.Anywho, this time the voice that was crying over the passing of summer won. So I went for a few things that totally remind me of summer, berries, and lemons. I made Homemade Blueberry Syrup, then I made Quick Microwave Lemon Curd, and with those, I made Lemon Blueberry Stuffed French Toast.
But I wasn't finished yet, the little voice was still speaking, or rather whining about needing more, more, MORE!
Don't you hate it when the voices in your head get pushy?
Sheesh, it is so annoying!
So I stumbled across a recipe on Bon Appetit for a jam that used blueberries and chia seeds. I was super stoked because I had a bag of chia seeds I had purchased to use in smoothies.......and it was still sitting my pantry patiently waiting to be used.
I am horrible about impulse buying a ton of ingredients, only to have them sit on the shelf. Then 6 months later I am like whoops, I need to use that.
ADD at it's finest.
Ohhhh lookie that, I have never used it, I should make something with it. Ya, that is pretty much how it goes *sigh* Someday I will get organized.
Maybe.
Does anyone want to come organize my life for me?
As my Daddy used to say, "I swear I need a keeper!".
But my ADD aside let's talk about how cool this jam is.
Did you know that you can use chia seeds in just about any fruit you want to make a jam? Ya, it is pretty ding dang cool. No pectin needed, all-natural jam, that makes me smile.
Now, I wouldn't use it for light-colored fruit, unless you don't mind really seeing the seeds. I have wondered if I could chuck them in a food processor and make more of chia dust to use, but I haven't tried that yet. Who knows, maybe I will get around to trying that 6 months from now
So, back to the jam.
See how that goes, I think of one thing, and off my mind goes wandering. It really shouldn't be allowed to wander alone, it is much too little!
Butttttt, this jam (stay with us Bobbi), I am in luvvvvvv with it. I totally dig strawberry, raspberry and blackberry jam, but had never tried a blueberry jam. Now it is my favorite out of all of them, and I am thinking of 101 ways to use it!
Plus, not to get all preachy on you or anything, chia seeds are a superfood. Does that mean they wear tiny little capes?
Noooooooo *giggle*
But they do have some pretty seriously fabulous healthy goodies in them.
WHAT IS SO GREAT ABOUT CHIA
Pretty awesome right?
So take D.r Bobbi's advice.....make some of this jam ASAP!!!
MORE LOW CARB JAM RECIPES
Blueberry Chia Jam
Yield: 24 (1 tablespoon) servings
Prep time: 5 MCook time: 15 MTotal time: 20 M
Super quick, and uber tasty, this low carb blueberry chia jam is not just awesome because of its blueberry flavor. It is fab because it packs some superfood punch!
Ingredients:
- 3 cups fresh, or frozen, thawed, blueberries
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1/4 teaspoon (or more to taste) liquid stevia
- 1/4 cup chia seeds
Instructions:
- Bring blueberries, lemon zest, lemon juice, and liquid stevia to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes.
- Use a potato masher to lightly smash about half of the berries to release their juices. Increase the heat to medium-high and bring to a boil. Cook, stirring occasionally, until the mixture reduces by half, about 5 to 10 minutes.
- Remove from the heat. Taste and add more sweetener if needed. Return to a boil, then stir in chia seeds. Cook 1 minute to soften seeds. Let jam cool slightly, then transfer to heatproof jars or containers. Cover and let cool completely. Chill until ready to use.
Calories
20.34
Fat (grams)
0.68
Sat. Fat (grams)
0.07
Carbs (grams)
3.55
Fiber (grams)
1.15
Net carbs
2.40
Sugar (grams)
1.85
Protein (grams)
0.47
Sodium (milligrams)
0.52
Cholesterol (grams)
0.00
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.
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Unknown
What a cool idea. I love to use chia in anything. This looks so awesome!
Bobbi | Bobbi's Kozy Kitchen
Thanks Heather 🙂
Unknown
I love chia jams! One thing I really love is that you can control the ingredients. I personally prefer mine to be more on the fruity side than the sweet side.
Lauren Vavala
I really need to try chia! I love blueberries and lemon together so this is perfect to me!
April
Love this recipe. I love to use chia seeds in my kiddos smoothies. They love peanut butter and jelly sandwiches. I'm thinking I can make chia seed jam now instead of store brands! Such a great recipe! Thanks for sharing!
Bobbi | Bobbi's Kozy Kitchen
Oh yes! You need to try this 🙂
Bobbi | Bobbi's Kozy Kitchen
I think that is a great idea! So glad that you like the recipe!